• Bibliographic citation:

  Bendix, R. F. 2016. Daily Bread, Global Distinction? The German Bakers’ Craft and Cultural Value-Enhancement Regimes.

• Bibliographic data:

  Author	Bendix, Regina F.
  Title	Daily Bread, Global Distinction? The German Bakers’ Craft and Cultural Value-Enhancement Regimes
  Book title	Edible Identities: Food As Cultural Heritage
  Year	2016
  Editor(s)	Ronda L. Brulotte, Michael A. Di Giovine, Professor Brian Graham
  Pages	185-201
  Publisher	Routledge
  Language	English

• Abstract:

  From this cluster of press reports, inquiries, and facts on a potential bread- nomination, a number of research questions arise about the contemporary processes surrounding the “valuation of culture,” which I wish to address in turn. The goals pursued by the various actors involved are worthy of serious consideration, as they provide insight into what has been set loose by a now 40-year-old “World Cultural Heritage” regime and parallel value-added procedures. To shed light on the German bakers’ actions, I will examine why these actors develop the ambition to render a basic foodstuff into world cultural heritage. I will also study the role the state has been allotted within UNESCO’s heritage conventions and follow with an examination of the role that ethnological and anthropological fields of inquiry have played—or not played—in this particular heritage-making endeavor. Finally, I will probe the motivation of the German bakers more deeply and lay open the rationale for pursuing a UNESCO nomination for intangible cultural heritage for German breads rather than pushing for any other extant value-added regime.

• Themes:

  Food, Heritage institutions, International tensions, Market economy, Traditional craftsmanship, Industrial production, SDG 8: Decent Work and Economic Growth, SDG 12: Responsible Consumption and Production, 1972 Convention, Other international framework

• Country:

  Germany

• Suggested by:

  Kavya Iyer Ramalingam (2019-11-21)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Broude, T. 2017. From Chianti to Kimchi: Geographical Indications, Intangible Cultural Heritage, and Their Unsettled Relationship with Cultural Diversity.

• Bibliographic data:

  Author	Broude, Tomer
  Title	From Chianti to Kimchi: Geographical Indications, Intangible Cultural Heritage, and Their Unsettled Relationship with Cultural Diversity
  Book title	Geographical Indications at the Crossroads of Trade, Development, and Culture. Focus on Asia-Pacific
  Year	2017
  Editor(s)	Calboli Irene, Ng-Loy Wee Loon
  Pages	461-484
  Publisher	Cambridge University Press
  Language	English

• Abstract:

  This chapter provides a critical perspective on the impact of two particular international legal constructs – geographical indications (GIs) and intangible cultural heritage (ICH) – on cultural diversity, with a focus on culinary culture. International law increasingly comprises a broad range of direct and indirect interactions with cultural diversity, such as international trade law, international human rights law, and cultural heritage law itself.

• Themes:

  Cultural identity, Food, SDG 2: Zero Hunger

• Country:

  Republic of Korea

• Related to one or more inscribed elements:

  Kimjang, making and sharing kimchi in the Republic of Korea

• Suggested by:

  Caecilia Alexandre (2019-11-16)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Burlingame, B. & Dernini, S. (2011) Sustainable diets: the Mediterranean diet as an example. IN Public Health Nutrition, 14. 2285.

• Bibliographic data:

  Author	Burlingame, Barbara AND Dernini, Sandro
  ISSN	1368-9800
  Journal	Public Health Nutrition
  Language	English
  Number	12
  Pages	2285
  Title	Sustainable diets: the Mediterranean diet as an example
  Volume	14
  Year	2011

• Themes:

  Food, Health

• Related to one or more inscribed elements:

  Mediterranean diet

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Cang, V. G. (2009) Food as heritage: Prospects and perils. Multicultural Relations. IN Multicultural Relations, . 111–123.

• Bibliographic data:

  Author	Cang, Voltaire Garces
  Journal	Multicultural Relations
  Language	English
  Number	6
  Pages	111--123
  Title	Food as heritage: Prospects and perils. Multicultural Relations
  Year	2009

• Abstract:

  This study examines the situation of food within the discourse of intangible heritage. Food is discussed as a potential and independent category in UNESCO's formal definition of intangible heritage, as contended in applications submitted by countries that currently seek formal heritage designation for their national cuisines, and through issues such as identity and symbolic violence that are attendant to the concept of food as heritage. Although food may rightfully belong in the heritage discourse, its formal designation as heritage requires careful consideration in light of such issues.

• Themes:

  Food, Cultural identity, Social conflicts

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Cang, V. G. (2011) “National” cuisines as heritage: as viewed from the Japanese kaiseki meal. IN Heritage 2011, . 32–329 ?

• Bibliographic data:

  Author	Cang, Voltaire Garces
  Journal	Heritage 2011
  Language	English
  Pages	32--329 ?
  Title	“National” cuisines as heritage: as viewed from the Japanese kaiseki meal
  Year	2011

• Themes:

  Food

• Country:

  Japan

• Related to one or more inscribed elements:

  Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Castells, M. (2008) El reconocimiento internacional de la dieta mediterránea como patrimonio inmaterial : oportunidades para el turismo gastronómico balear. IN Boletín de Gestión Cultural, Gestión del Patrimoinio Inmaterial, .

• Bibliographic data:

  Author	Castells, Margalida
  Journal	Boletín de Gestión Cultural, Gestión del Patrimoinio Inmaterial
  Language	Spanish
  month	#sep#
  Number	17
  Title	El reconocimiento internacional de la dieta mediterránea como patrimonio inmaterial : oportunidades para el turismo gastronómico balear
  Year	2008

• Abstract:

  Dans une première partie, Castells décrit les caractéristiques du régime alimentaire méditérranéen ; elle expose les valeurs qu'il véhicule et présente ses bénéfices. Ensuite, l'auteur met l'accent sur les problématiques actuelles que pose le régime alimentaire méditérranéen, d'un point de vue nutritionnel et patrimonial. Dans une troisième partie, Castells décrit la candidature de cet élément à la Liste représentative du patrimoine culturel immatériel de l'Unesco, lidérée par le gouvernement espagnol. Finalement, l'auteur fait une réflexion sur les opportunités que cette inscription représenterait pour les Îles Baleares en termes de tourisme gastronomique.

• Themes:

  Food, Tourism

• Country:

  Spain

• Related to one or more inscribed elements:

  Mediterranean diet

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Csergo, J. (2016) Quelques enjeux de l'inscription de patrimoines alimentaires à l'UNESCO. IN Géoéconomie, 78. 187–208.

• Bibliographic data:

  Author	Csergo, Julia
  Title	Quelques enjeux de l'inscription de patrimoines alimentaires à l'UNESCO
  Journal	Géoéconomie
  Year	2016
  Volume	78
  Pages	187-208
  ISSN	1620-9869 ; 9782362590834
  Language	French

• Abstract:

  L’inscription du « Repas gastronomique des Français » ainsi que d’autres éléments de cultures alimentaires sur les listes du patrimoine culturel immatériel de l’Unesco, soulève d’importants enjeux relatifs à l’économie de la culture immatérielle. Ces inscriptions posent en réalité la question de l’impact que pourrait avoir sur les marchés commerciaux internationaux, la reconnaissance officielle et internationale de l’alimentation – et de la gastronomie – comme domaine culturel à part entière, qui pourrait dès lors bénéficier de dérogations aux règles du libre échange, et ce, en vertu des instruments juridiques et contraignants relatifs à la diversité culturelle

• Themes:

  Cultural identity, Food, Market economy, Social conflicts, Tourism, SDG 8: Decent Work and Economic Growth

• Country:

  France

• Related to one or more inscribed elements:

  Gastronomic meal of the French

• Suggested by:

  Caecilia Alexandre (2019-11-16)

• Public URL:

  https://www.cairn.info/revue-geoeconomie-2016-1-page-187.htm

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Csergo, J. (2018) Food As a Collective Heritage Brand in the Era of Globalization. IN International Journal of Cultural Property, 25. 449.

• Bibliographic data:

  Author	Csergo, Julia
  Title	Food As a Collective Heritage Brand in the Era of Globalization
  Journal	International Journal of Cultural Property
  Year	2018
  Volume	25
  Pages	449 – 468
  Language	English

• Abstract:

  Following debate surrounding nominations of food practices for the United Nations Educational, Scientific and Cultural Organization’s lists of intangible cultural heritage (ICH), 10 years after the entry into force of the Convention for the Safeguarding of Intangible Cultural Heritage, we observe that the ICH lists count a growing number of food-related heritage elements. Yet food, or even gastronomy, as a cultural domain within ICH has yet to be officially recognized. However, given the trade policies arising from the new globalization, which subject peoples and the planet to imported, globalized, and standardized models and which generate an impoverishment of agricultures and food cultures, major geo-economic issues will play out around this recognition. Thus, along with identification labels of quality and origin that protect certain products and know-how from counterfeiting, other forms of protection could be put into place for the benefit of intangible food heritage inscribed on national lists and of the products, goods, services, industries, and cultural spaces in which they are embedded. From the perspective of safeguarding cultural diversity, which any inscription of ICH should lead to, these protections could operate not only through the cultural policies within safeguarding plans but also through the creation of a new binding legal instrument—“the heritage brand”—which could become an important facet of international trade law.

• Themes:

  Agriculture, Food, Legislation, Market economy, Tourism, SDG 2: Zero Hunger, SDG 8: Decent Work and Economic Growth, 2005 Convention, Other international framework, references illustrating linkages between SDGs and ICH

• Suggested by:

  Kavya Iyer Ramalingam (2019-11-21)

• Public URL:

  https://doi.org/10.1017/S0940739118000322

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Dos Santos Vida, V. C. (2003) La préservation du patrimoine culturel immatériel comme facteur de développement local à Minas Gerais: une étude de cas sur le classement de la technique de fabrication du fromage du Serro (Minas Gerais, Brésil). PhD Thesis.

• Bibliographic data:

  Author	Dos Santos Vida, V. C.
  Language	French
  Title	La préservation du patrimoine culturel immatériel comme facteur de développement local à Minas Gerais: une étude de cas sur le classement de la technique de fabrication du fromage du Serro (Minas Gerais, Brésil)
  Year	2003

• Themes:

  Economic and social development, Food

• Country:

  Brazil

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Espeitx, E. (2004) Patrimonio alimentario y turismo : una relación singular. IN Pasos: revista de turismo y patrimonio cultural, 2. 193–213.

• Bibliographic data:

  Author	Espeitx, E.
  Journal	Pasos: revista de turismo y patrimonio cultural
  Language	Spanish
  Number	2
  Pages	193--213
  Title	Patrimonio alimentario y turismo : una relación singular
  Volume	2
  Year	2004

• Themes:

  Food, Tourism

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Faroqhi, S., Bilgin, A., Singer, A., Samanci, ö., Georgeon, F. & Jacobs, M. (2010) Haremnavels, leeuwenmelk en aubergines. Culinair erfgoed in het Ottomaanse Rijk Asp/Vubpress/Upa.

• Bibliographic data:

  Author	Faroqhi, S. AND Bilgin, A. AND Singer, A. AND Samanci, ö. AND Georgeon, F. AND Jacobs, M.
  ISBN	90-5487-655-7
  Language	Dutch
  Publisher	Asp/Vubpress/Upa
  Title	Haremnavels, leeuwenmelk en aubergines. Culinair erfgoed in het Ottomaanse Rijk
  Year	2010

• Themes:

  Food

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Fiorillo, A. (2010) Merci Intangibili a Patrimonio Culturale. La Costruzione Del Turismo Enogastronomico a Montepulciano (provincia di Siena, regione Toscana, Italia). Intangible merchandises and cultural heritage. The construction of the gastronomic tourism at Montepulciano (Siena, Tuscany, Italy). PhD Thesis.

• Bibliographic data:

  Author	Fiorillo, A.
  Language	Italian
  	Université libre de Bruxelles
  Title	Merci Intangibili a Patrimonio Culturale. La Costruzione Del Turismo Enogastronomico a Montepulciano (provincia di Siena, regione Toscana, Italia). Intangible merchandises and cultural heritage. The construction of the gastronomic tourism at Montepulciano (Siena, Tuscany, Italy)
  type	sciences politiques et sociales
  Year	2010

• Themes:

  Food, Market economy, Tourism

• Country:

  Italy

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Goswami, R. (2011) A Gandhi Turning Point for ICH. IN Heritage & Society, 4. 135–140.

• Bibliographic data:

  Author	Goswami, Rahul
  Title	A Gandhi Turning Point for ICH
  Journal	Heritage & Society
  Year	2011
  Volume	4
  Number	1
  Pages	135-140
  Language	English

• Abstract:

  Sustainable development is today a well- populated field of academic inquiry fed by a vast reservoir of praxis. Just as is the case with the formal sciences, sustainable development thrives within networks of practitioners, the- oreticians, a very active and diverse corps of field workers, and a rich stream of experien- tial knowledge. Without the accumulation of and organization of those seams of knowl- edge, sustainable development would risk becoming a philosophical abstraction. One of the reasons it has not, is the field’s con- structive dependence on intangible cultural heritage—from which it draws in many ways—as expressed through the customs and practices used to transmit traditional knowledge. That is why there have been a variety of terms used in the field of sustain- able development to convey this concept: indigenous technical knowledge, traditional environmental knowledge, rural knowledge, local knowledge and farmer’s or pastoralist’s knowledge.

• Themes:

  Agriculture, Environment, SDG 12: Responsible Consumption and Production, SDG 15: Life on Land, SDG 16: Peace, Justice and Strong Institutions, Community participation, Food, Indigenous peoples, Sustainable development, Climate change, Water pollution, SDG 1: No Poverty, SDG 3: Good Health and Well-being, SDG 6: Clean Water and Sanitation, SDG 13: Climate Action, SDG 14: Life below water

• Country:

  Iran (Islamic Republic of), Spain, Sri Lanka

• Related to one or more inscribed elements:

  Irrigators’ tribunals of the Spanish Mediterranean coast: the Council of Wise Men of the plain of Murcia and the Water Tribunal of the plain of Valencia

• Suggested by:

  Kavya Iyer Ramalingam (2019-11-21)

• Public URL:

  http://dx.doi.org/10.1179/hso.2011.4.1.135

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Huang, P. (2017) Liquid Gold: Berber Women and the Argan Oil Co-operatives in Morocco. IN International Journal of Intangible Heritage, 12. 139–155.

• Bibliographic data:

  Author	Huang, Patricia
  Title	Liquid Gold: Berber Women and the Argan Oil Co-operatives in Morocco
  Journal	International Journal of Intangible Heritage
  Year	2017
  Volume	12
  Pages	139-155
  Language	English

• Abstract:

  The argan tree, endemic to Morocco, is generally regarded as the last barrier against the encroaching Sahara desert. For centuries, argan oil extracted from the fruits has also played a unique role in the diet, rituals and personal care of the Berbers, an ethnic group indigenous to North Africa. In 2014, ... argan, practices and know-how concerning the argan tree was inscribed on the Representative List of the Intangible Cultural Heritage of Humanity, thus making the tree a rare instance of world- wide natural and cultural interest. The aim of this paper is to examine how the Berber women and the co-operatives they form have helped in transmitting the wealth of argan-related skills, knowledge, and material culture. We conclude that several actions are needed to enforce the safeguarding of this ICH element. Firstly, although the use of millstones is integral to traditional oil-making, their use is, by and large, not continued in the co-operatives. Research should be conducted to document the craftsmanship of millstone-making. Secondly, at present, little attention is being directed towards the management side of the co-operatives, but to ensure the widest possible community participation, co-operatives must strive to reach sustainable growth. Thirdly, the rising oil price has caused many Berbers to be sparing in their use of the oil. The government should keep a close watch on the annual production and exports of the oil to further analyse changes in consumption, and they must find a way to bring the oil back into the life of the Berbers.

• Themes:

  Civil society, Economic and social development, Gender issues, Market economy, Knowledge and practices concerning nature and the universe, Oral traditions and expressions, Traditional craftsmanship, SDG 4: Quality Education, SDG 5: Gender Equality, SDG 8: Decent Work and Economic Growth, Cultural identity, Food, Indigenous peoples, SDG 2: Zero Hunger, SDG 10: Reduced Inequalities, SDG 12: Responsible Consumption and Production, SDG 15: Life on Land, SDG 13: Climate Action, references illustrating linkages between SDGs and ICH

• Country:

  Morocco

• Related to one or more inscribed elements:

  Argan, practices and know-how concerning the argan tree

• Suggested by:

  Kavya Iyer Ramalingam (2019-11-22)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Lemieux, C. (2011) A quoi tient le génie culinaire des Français ! IN Alternatives économiques, . 79–79.

• Bibliographic data:

  Author	Lemieux, Cyril
  Journal	Alternatives économiques
  Language	French
  Number	1
  Pages	79--79
  Title	A quoi tient le génie culinaire des Français !
  Year	2011

• Themes:

  Food

• Country:

  France

• Related to one or more inscribed elements:

  Gastronomic meal of the French

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Lixinski, L. (2018) Food as Heritage and Multi-Level International Legal Governance'. IN International Journal of Cultural Property, 25. 469–490.

• Bibliographic data:

  Author	Lixinski, Lucas
  Title	Food as Heritage and Multi-Level International Legal Governance'
  Journal	International Journal of Cultural Property
  Year	2018
  Volume	25
  Pages	469-490
  Language	English

• Abstract:

  This article focuses on the issue of framing of food in international law, as a means to highlight the specific dimensions of food that are the focus of food as heritage under the 2003 Convention for the Safeguarding of the Intangible Cultural Heritage. The specific example of Mexican traditional cuisine is used as a prism through which to analyze regulatory choices across a range of organizations in the United Nations System, yielding a number of frames: food as heritage, food as a human right, food as indigeneity, food as biodiversity, and food as a regulatory object. The frames are natural consequences of the mandates of the bodies addressing food, and the article argues that food as heritage needs to be more clearly engaged with other dimensions of food in international law, lest food becomes just a tourist attraction under the intangible heritage regime.

• Themes:

  Food, Human rights, Indigenous peoples, Convention on Biological Diversity

• Suggested by:

  Lucas Lixinski (2019-11-27)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Mac Con Iomaire, M. (2018) Recognizing food as part of Ireland’s intangible cultural heritage. IN Folk Life Journal of Ethnological Studies, 56. 93–115.

• Bibliographic data:

  Title	Recognizing food as part of Ireland’s intangible cultural heritage
  Journal	Folk Life Journal of Ethnological Studies
  Year	2018
  Volume	56
  Number	2
  Pages	93-115
  month	August
  ISSN	0430-8778
  Language	English
  Author	Mac Con Iomaire, Máirtín

• Abstract:

  Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, etc.), this paper explores the lack of an iconic link between Ireland and food, explaining the reasons why Ireland and food are not immediately linked in the popular imagination. It argues for recognition of foodways as a significant element in Ireland’s intangible cultural heritage. It highlights and interrogates constructs, such as ‘national’ and ‘regional’ cuisines, charting the growing scholarship around Irish food history from the ground breaking work of A.T. Lucas and Louis Cullen to a recent emerging cluster of doctoral researchers. The paper identifies the potential in ideas of the Annales School for the study of Irish food history. Finally, it argues for a serious engagement with Irish language sources claiming that this Gaelic heritage can provide a competitive advantage in a new age of innovation and creativity.

• Themes:

  Food, Knowledge and practices concerning nature and the universe, Industrial production, SDG 12: Responsible Consumption and Production

• Country:

  Ireland

• Suggested by:

  Meglena Zlatkova (2020-04-01)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Medina, X. F. (2009) Mediterranean diet, culture and heritage: challenges for a new conception. IN Public Health Nutr, 12. 1618–1620.

• Bibliographic data:

  Author	Medina, F. Xavier
  Journal	Public Health Nutr
  Language	English
  Pages	1618-1620
  Title	Mediterranean diet, culture and heritage: challenges for a new conception
  Volume	12
  Year	2009

• Abstract:

  The aim of the present article is to discuss the role of the Mediterranean diet as a part of Human Culture and Intangible Cultural Heritage. Until the present, Mediterranean diet has been observed as a healthy model of medical behaviour. After its proposal as a Cultural Heritage of the Humanity at UNESCO (United Nations Educational, Scientific and Cultural Organization), Mediterranean diet is actually being observed as a part of Mediterranean culture and starting its concept as an equivalent of Mediterranean Cultural Food System or Mediterranean Culinary System. At the candidacy of Mediterranean diet as a World Cultural Intangible Heritage to be presented at UNESCO in 2008, this new conception is making sense. A new point of view that will be capital in the future discussions about the Mediterranean diet, their challenges and their future perspectives.

• Themes:

  Food, Health, International cooperation, SDG 3: Good Health and Well-being, SDG 15: Life on Land, Lists of the 2003 Convention, Transnational heritage, Knowledge and practices concerning nature and the universe, Social practices, rituals and festive events, Traditional craftsmanship, SDG 2: Zero Hunger, references illustrating linkages between SDGs and ICH

• Related to one or more inscribed elements:

  Mediterranean diet

• Public URL:

  https://www.researchgate.net/publication/26750621_Mediterranean_diet_culture_and_heritage_Challenges_for_a_new_conception

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Medina, X. F. (2017) Reflexiones sobre el patrimonio y la alimentación desde las perspectivascultural y turística. IN Anales de Antropología, . 106–113.

• Bibliographic data:

  Author	Medina, F Xavier
  Title	Reflexiones sobre el patrimonio y la alimentación desde las perspectivascultural y turística
  Journal	Anales de Antropología
  Year	2017
  Number	51
  Pages	106-113
  Language	Spanish

• Abstract:

  El propósito de este artículo es reflexionar críticamente sobre las intersecciones entre cultura alimentaria, patrimonio y turismo. El patrimoniocultural es cambiante, construido a partir de selecciones de elementos considerados como pertenecientes a la propia cultura, excluyendo otros, ysirve a intereses determinados. Aun formando parte de un acuerdo social (debe ser sentido por la mayor parte de la población como propio), muy amenudo son las instancias con poder aquellas que proponen, promueven y/o reconocen el patrimonio. Solo muy recientemente aspectos de la culturainmaterial como la alimentación se han incorporado a las listas de lo “patrimonializable” y, por lo tanto, de oficializar su importancia para nuestrasidentidades. Finalmente, el patrimonio cultural es considerado actualmente como un recurso turístico de gran potencial, y la patrimonialización dela “cultura alimentaria” (paisajes productivos, alimentos, platos, vinos y bebidas, rutas, industrias) ocurre ahora en el marco del turismo y de susbeneficios para el desarrollo local.

• Themes:

  Food, Tourism, Social practices, rituals and festive events, Touristification

• Country:

  Mexico

• Suggested by:

  Carolina Buenrostro Pérez (2019-10-21)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Mediterranea, F. D. 2010. Dieta Mediterránea Candidatura a Patrimonio Inmaterial de la Humanidad.

• Bibliographic data:

  Author	Fondacion Dieta Mediterranea
  Language	Spanish
  Title	Dieta Mediterránea Candidatura a Patrimonio Inmaterial de la Humanidad
  Year	2010

• Themes:

  Lists of the 2003 Convention, Food

• Related to one or more inscribed elements:

  Mediterranean diet

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Moncusi, A. & Santamarina, B. 2008. Bueno para comer, bueno para patrimonializar. La propuesta de la cocina mexicana como patrimonio inmaterial de la humanidad.

• Bibliographic data:

  Postal address	Barcelona, Icaria
  Author	Moncusi, Albert AND Santamarina, Beatriz
  Book title	Identidades en el plato. El patrimonio cultural alimentario entre América y Europa
  Editor(s)	Álvarez, Marcelo and Medina, Francisco-Xavier
  Language	Spanish
  Pages	127--142
  Title	Bueno para comer, bueno para patrimonializar. La propuesta de la cocina mexicana como patrimonio inmaterial de la humanidad
  Year	2008

• Abstract:

  Dans cet article, les auteurs s'intéressent au refus, en 2005, de l'inclusion de la gastronomie méxicaine dans la Liste du Patrimoine Culturel Immatériel de l'Humanité. Dans le but de réveler quelles sont les logiques qui animent les processus de patrimonialisation, l''analyse porte sur le discours prononcé à Paris pour la défense de la candidature méxicaine. Selon les auteurs, cette question est d'autant plus pertinente à l'heure où le tourisme agit de plus en plus comme moteur des processus de patrimonialisation. L'article est structuré en trois parties: 1. Le discours en défense du dossier, 2. Le patrimoine gastronomique comme patrimoine de l'humanité (problèmes, risques et paradoxes), 3. Conclusions

• Themes:

  Food

• Country:

  Mexico

• Related to one or more inscribed elements:

  Traditional Mexican cuisine - ancestral, ongoing community culture, the Michoacán paradigm

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Okumus, B., Okumus, F. & Mckercher, B. (2007) Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. IN Tourism Management, 28. 253–261.

• Bibliographic data:

  Author	Okumus, Bendegul AND Okumus, Fevzi AND Mckercher, Bob
  ISSN	0261-5177
  Journal	Tourism Management
  Language	English
  Number	1
  Pages	253--261
  Title	Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey
  Volume	28
  Year	2007

• Abstract:

  This paper compares how two different destinations use food in their marketing activities. Content analysis of brochures, booklets and web sites was used. One, Hong Kong, makes extensive use of food as part of its core positioning statement. The other, Turkey, makes little reference to it, even though its indigenous cuisine is unique and rich. The findings imply that when using food in destination marketing, some expertise and knowledge are essential not only in marketing destinations but also in local and international cuisines as well as in socio-cultural characteristics of potential tourists. The study provides discussions on how destinations can learn valuable lessons to differentiate themselves through using their unique cuisines.

• Themes:

  Economic and social development, Food, Market economy, Tourism

• Country:

  Türkiye, China

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Páramo, R. M. Gastronomic Heritage and Cultural Tourism. An exploration of the Notion of Risk in Traditional Mexican Food and the Gastronomic System.

• Bibliographic data:

  Author	Páramo, Ricardo Mazátlan
  Language	English
  Title	Gastronomic Heritage and Cultural Tourism. An exploration of the Notion of Risk in Traditional Mexican Food and the Gastronomic System

• Themes:

  Food, Tourism, Touristification, Unintended outcomes

• Country:

  Mexico

• Related to one or more inscribed elements:

  Traditional Mexican cuisine - ancestral, ongoing community culture, the Michoacán paradigm

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Petrillo, P. 2012. Biocultural diversity and the Mediterranean Diet.

• Bibliographic data:

  Author	Petrillo, Pierluigi
  Title	Biocultural diversity and the Mediterranean Diet
  Book title	Sustainable diets and biodiversity, FAO-ONU
  Year	2012
  Editor(s)	Various Authors
  Pages	224-229
  Publisher	FAO-ONU
  Language	English

• Abstract:

  The Mediterranean diet constitutes a set of skills, knowledge, practices and traditions ranging from the landscape to the table, including the crops, harvesting, fishing, conservation, processing, preparation and, particularly, consumption of food. The Mediterranean diet is characterized by a nutritional model that has remained constant over time and space, consisting mainly of olive oil, cereals, fresh or dried fruit and vegetables, a moderate amount of fish, dairy and meat, and many condiments and spices, all accompanied by wine or infusions, always respecting the beliefs of each community. However, the Mediterranean diet encompasses more than just food. It promotes social interaction, since communal meals are the cornerstone of social customs and festive events. It has given rise to a considerable body of knowledge, songs, maxims, tales and legends. From 15 to 19 November 2010, the Fifth Session of the Intergovernmental Committee of the Convention will adopt the final decision over the nominations of new elements to be inscribed in the Representative List of the Intangible Cultural Heritage of Humanity. Between these nominations, there will be the transnational nomination of the Mediterranean diet that already obtained in May 2010 a positive recommendation from the Subsidiary Body of the Committee. This decision of UNESCO will be a milestone in the path of the global recognition of the cultural values of food, agriculture and sustainable diet. The Mediterranean diet emphasizes the development of a relatively new concept: the bio-cultural diversity. This concept encompasses biological diversity at all its levels and cultural diversity in all its manifestations. Biocultural diversity is derived from the countless ways in which humans have interacted with their natural surroundings. Their co-evolution has generated local ecological knowledge and practices: a vital reservoir of experience, methods and skills that help different societies to manage their resources.

• Themes:

  Food, Lists of the 2003 Convention, Knowledge and practices concerning nature and the universe, Convention on Biological Diversity, SDG 2: Zero Hunger, SDG 12: Responsible Consumption and Production

• Country:

  Italy

• Related to one or more inscribed elements:

  Mediterranean diet

• Suggested by:

  chiara d'alessandro (2020-04-20)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Petrillo, P. L. & Scepi, G. 2012. La dimensione culturale della dieta mediterranea patrimonio immateriale dell’umanità.

• Bibliographic data:

  Author	Petrillo, Pier Luigi AND Scepi, Giovanni
  Title	La dimensione culturale della dieta mediterranea patrimonio immateriale dell’umanità
  Book title	Patrimonio culturale e creazione di valore. Verso nuovi percorsi
  Year	2012
  Editor(s)	G. Golinelli, G. Scepi
  Pages	247-270
  Language	Italian

• Abstract:

  The contribution aims to analyse the importance of the Mediterranean Diet iscription in ICH List in 2010. This element has a great value for the communities who share this practice, since it is more than just a food practice, but it is a true lifestyle modelthat has remained constant over time. Unesco recognition, therefore, becomes a useful tool for protecting the expression of this cultural tradition from the homologating risk of globalisation, making the communities themselves and the States Parties more aware of the value of this practice

• Themes:

  Food, Social practices, rituals and festive events

• Country:

  Italy

• Related to one or more inscribed elements:

  Mediterranean diet

• Suggested by:

  chiara d'alessandro (2019-11-13)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Petrillo, P. L. 2012. La dimensione culturale del patrimonio agro-alimentare italiano in ambito UNESCO. Strumenti e procedure.

• Bibliographic data:

  Author	Petrillo, Pier Luigi
  Title	La dimensione culturale del patrimonio agro-alimentare italiano in ambito UNESCO. Strumenti e procedure
  Book title	Il patrimonio culturale intangibile nelle sue varie dimensioni
  Year	2012
  Editor(s)	T. Scovazzi, B. Ubertazzi
  Pages	211-230
  Publisher	Giuffrè
  Language	Italian

• Abstract:

  The text aims to reflect on two elements: the identity dimension of a food product and the fact that it is not only a food, but also the demonstration of a tradition and culture of the community that produces it. The inclusion of the Mediterranean Diet in the 2003 ICH representative list is a demonstration of the cultural value of this food practice. At the same time, given the worldwide value of the 2003 list, the inscription of practices related to agriculture and food is also a way to effectively combat the loss of biodiversity of a territory.

• Themes:

  Cultural identity, Food, Human rights, Lists of the 2003 Convention, Knowledge and practices concerning nature and the universe, Agriculture, article from a collective publication containing other pertinent articles to be declared

• Country:

  Italy

• Related to one or more inscribed elements:

  Mediterranean diet

• Suggested by:

  chiara d'alessandro (2020-04-20)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Pfeilstetter, R. (2015) Heritage entrepreneurship. Agency-driven promotion of the Mediterranean diet in Spain. IN International Journal of Heritage Studies, 21. 215.

• Bibliographic data:

  Author	Pfeilstetter, Richard
  Title	Heritage entrepreneurship. Agency-driven promotion of the Mediterranean diet in Spain
  Journal	International Journal of Heritage Studies
  Year	2015
  Volume	21
  Number	3
  Pages	215–231
  Language	English

• Abstract:

  This article explores the role of the agency in the social process that constitutes cultural heritage. By introducing the concept of heritage entrepreneurship to explain the conversion of cultural elements into heritage, we discuss the case of the Mediterranean diet (MD) in Spain. We explore the role of an expert NGO in the recent inclusion of the MD in the UNESCO Representative List of the intangible cultural heritage of Humanity. Empirical evidence is presented for two basic patterns of heritage entrepreneurship, namely the construction and promotion of cultural heritage. First, we show how the community-heritage narrative is constructed in the official nomination file of the MD. Second, we analyse how businesses, governments and researchers constitute a specific heritage entrepre- neur. We argue that the promotion of the MD as cultural heritage makes ordinary food different, both qualitatively (healthy and sustainable) and culturally (Mediterranean and traditional). We then look at the specific political, economic and scientific value of such a difference and its uses in Spain.

• Themes:

  Cultural identity, Food, Heritage institutions, Market economy, Nongovernmental organizations, SDG 3: Good Health and Well-being, SDG 10: Reduced Inequalities, SDG 17: Partnerships for the Goals, Community participation, Economic and social development, Sustainable development, Tourism, SDG 8: Decent Work and Economic Growth, SDG 16: Peace, Justice and Strong Institutions, references illustrating linkages between SDGs and ICH

• Country:

  Spain

• Related to one or more inscribed elements:

  Mediterranean diet

• Suggested by:

  Kavya Iyer Ramalingam (2019-11-22)

• Public URL:

  http://dx.doi.org/10.1080/13527258.2014.930502

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Pitte, J. (2009) Dossier : À table ! Le monde dans votre assiette. La gastronomie française, un patrimoine vivant. IN Geographie, 181. 12.

• Bibliographic data:

  Author	Pitte, Jean-robert
  Journal	Geographie
  Language	French
  Number	1534
  Pages	12
  Title	Dossier : À table ! Le monde dans votre assiette. La gastronomie française, un patrimoine vivant
  Volume	181
  Year	2009

• Abstract:

  À l'heure où la France demande à l'UNESCO d'inscrire le repas gastronomique sur la Liste représentative du patrimoine culturel immatériel de l'humanité, qu'en est-il de cette part essentielle de notre identité? Approche de cette tradition culinaire où la "bonne chère" est un art qui réconcilie héritage et créativité

• Themes:

  Food

• Country:

  France

• Related to one or more inscribed elements:

  Gastronomic meal of the French

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Prott, L. V. (2007) Hunting as intangible heritage : some notes on its manifestations. IN International Journal of Cultural Property, 14. 385–398.

• Bibliographic data:

  Author	Prott, Lyndel V.
  Title	Hunting as intangible heritage : some notes on its manifestations
  Journal	International Journal of Cultural Property
  Year	2007
  Volume	14
  Number	3
  Pages	385-398
  Language	English

• Abstract:

  This article seeks to relate hunting practices, of which some goodexamples have been given in this volume, to the way such practices are dealtwith in the UNESCO Convention for the Safeguarding of the IntangibleCultural Heritage 2003. The extraordinary ubiquity of hunting behavior, ritual,and representation creates an enormous field of study, which can only betouched lightly by such an international legal instrument.

• Themes:

  Food, Human rights, Indigenous peoples, Social practices, rituals and festive events, SDG 2: Zero Hunger, SDG 15: Life on Land, references illustrating linkages between SDGs and ICH

• Country:

  Australia

• Suggested by:

  Caecilia Alexandre (2019-11-18)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Romagnoli, M. (2019) Gastronomic heritage elements at UNESCO: problems, reflections on and interpretations of a new heritage category. IN International Journal of Intangible Heritage, 14. 4–17.

• Bibliographic data:

  Title	Gastronomic heritage elements at UNESCO: problems, reflections on and interpretations of a new heritage category
  Journal	International Journal of Intangible Heritage
  Year	2019
  Volume	14
  Pages	4-17
  Language	English
  Author	Romagnoli, Marco

• Abstract:

  The 2003 UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage paved the way as the first international and binding instrument to safeguard ‘intangible cultural heritage’. ICH is a relatively newlydefined concept by UNESCO, differentiated from the category of UNESCO World Heritage related to the 1972 Convention. This shift of paradigm – from tangible to intangible, from ‘cultural objects’ to ‘cultural processes’, and from protecting to safeguarding – constitutes a renewal of the definition and management of immaterial manifestations as well as their inscription on the UNESCO ICH Lists. In 2010, the Traditional Mexican Cuisine, the Mediterranean diet and the Gastronomic Meal of the French were inscribed on the Representative List of the Intangible Cultural Heritage of Humanity. These inscriptions represented a step forward in UNESCO’s recognition of new heritage categories and, more specifically, the consideration of gastronomy with regard to its symbolic, identity and ritual role in societies. From 2010, more gastronomic elements made it to the List. Nevertheless, academic research on food heritage mainly analysed case studies about cuisine and food instead of providing theoretical perspectives, and the effects of food heritagisation on the UNESCO List are far from having been thoroughly studied and evaluated through fieldwork. The aim of this paper is to explore the ways in which heritage is constructed 1) starting by defining cultural heritage, Intangible Cultural Heritage and gastronomic heritages, 2) continuing to challenge the actual feasibility of heritagising gastronomy and the social practices associated therewith, via UNESCO, and 3) ending with some reflections on the reasons for the great interest in inscribing food heritage with UNESCO. Keywords gastronomy, gastronomic heritage, patrimonialisation, heritage construction, UNESCO, food heritagisation, social practices.

• Themes:

  2003 Convention genesis, 2003 Convention governance, Community participation, Food, Inventorying, Transnational heritage, Knowledge and practices concerning nature and the universe, Social practices, rituals and festive events, 1972 Convention, Touristification, Use of modern materials, SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, SDG 12: Responsible Consumption and Production

• Country:

  Greece, Italy, Morocco, Spain

• Related to one or more inscribed elements:

  Gastronomic meal of the French

• Suggested by:

  Meglena Zlatkova (2020-05-06)

• Public URL:

  https://www.academia.edu/42069681/Gastronomic_heritage_elements_at_UNESCO_problems_reflections_on_and_interpretations_of_a_new_heritage_category

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Ronda L. Brulotte, D. G. M. A. (Ed.), (2016) Edible identities : food as cultural heritage Routledge, Taylor and Francis Group.

• Bibliographic data:

  Editor(s)	Ronda L. Brulotte, Di Giovine Michael A.
  Title	Edible identities : food as cultural heritage
  Publisher	Routledge, Taylor and Francis Group
  Year	2016
  Language	English

• Abstract:

  Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.

• Themes:

  Community participation, Cultural identity, Economic and social development, Food, Indigenous peoples, Social conflicts, Tourism, SDG 8: Decent Work and Economic Growth, references illustrating linkages between SDGs and ICH

• Country:

  France, Italy, Japan, Mexico, Slovenia, Spain

• Suggested by:

  Caecilia Alexandre (2019-11-16)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Sammells, C. A. 2016. Haute Traditional Cuisines: How UNESCO’s List of Intangible Heritage Links the Cosmopolitan to the Local.

• Bibliographic data:

  Author	Sammells, Clare A.
  Title	Haute Traditional Cuisines: How UNESCO’s List of Intangible Heritage Links the Cosmopolitan to the Local
  Book title	Edible Identities: Food As Cultural Heritage
  Year	2016
  Editor(s)	Ronda L. Brulotte, Michael A. Di Giovine, and Professor Brian Graham
  Pages	141-159
  Publisher	Routledge
  Language	English

• Abstract:

  In this piece I will consider three examples—two of cuisines designated as UNESCO Intangible Heritage in 2010 (French and Mexican), and one of the incorporation of a local ingredient into international touristic fare (Thai llama curry in Bolivia). The first two will illuminate how the heritage and tourism “-scapes” work to create haute traditional cuisines by linking domestic cuisines to food served in restaurants. The process of nominating and then celebrating these cuisines as intangible heritage carefully constructs and naturalizes the connections between the local and cosmopolitan. In the case of Thai llama curry, we will see how an ingredient constructed as “good to think” in the context of Bolivian touristic cuisine became incorporated into a cosmopolitan cuisine catering to tourists. In an opposite move from the intangible heritage cuisines, in this case a cosmopolitan cuisine was localized itself by incorporating an ingredient that ia not only produced nationally, but was marked as particularly local in the context of Bolivian touristic cuisine.

• Themes:

  Food, Market economy, Tourism, Social practices, rituals and festive events, SDG 3: Good Health and Well-being, SDG 10: Reduced Inequalities, SDG 16: Peace, Justice and Strong Institutions, references illustrating linkages between SDGs and ICH

• Country:

  Bolivia (Plurinational State of), France, Mexico

• Related to one or more inscribed elements:

  Gastronomic meal of the French

• Suggested by:

  Kavya Iyer Ramalingam (2019-11-21)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Santilli, J. (2015) The recognition of foods and food-related knowledge and practices as an intangible cultural heritage. IN Demetra: Alimentação, Nutrição e Saúde, .

• Bibliographic data:

  Author	Santilli, Juliana
  Title	The recognition of foods and food-related knowledge and practices as an intangible cultural heritage
  Journal	Demetra: Alimentação, Nutrição e Saúde
  Year	2015
  Language	English

• Abstract:

  The article analyzes some recent initiatives of patrimonialization of food, knowledge and eating practices at international and national levels. UNESCO analyzes the recognition processes, as an “intangible cultural heritage,” of the Mediterranean diet, the traditional Mexican cuisine, the gastronomic French food, Washoku (the Japanese culinary system), and Croatian gingerbread. IPHAN has recorded as intangible cultural heritage: the craft of acarajé from Bahia, the traditional production of cajuína in Piauí; the artisan way of making white cheese in Minas Gerais, and the traditional agricultural system of the Rio Negro, Amazonas state. There are other ongoing initiatives such as the craft of the tacacazeiras in Pará. The article discusses the main questions around such initiatives, and the potential improvements they can pose in promoting food diversity as an expression of cultural diversity

• Themes:

  Cultural identity, Food, SDG 3: Good Health and Well-being, SDG 15: Life on Land, Agriculture, references illustrating linkages between SDGs and ICH

• Country:

  Brazil

• Related to one or more inscribed elements:

  Gastronomic meal of the French

• Suggested by:

  Simone Toji (2019-10-15)

• Public URL:

  https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/16054/18779

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Scepi, G. & Petrillo, P. 2014. The cultural Dimension of the Mediterranean Dieat as an Intangible cultural Heritage of Humanity.

• Bibliographic data:

  Author	Scepi, Giovanni AND Petrillo, Pierluigi
  Title	The cultural Dimension of the Mediterranean Dieat as an Intangible cultural Heritage of Humanity
  Book title	Cultural Heirtage and value creation
  Year	2014
  Editor(s)	G. Golinelli,
  Pages	171-188
  Publisher	Springer

• Abstract:

  The contribution aims to analyse the importance of the Mediterranean Diet iscription in ICH List in 2010. This element has a great value for the communities who share this practice, since it is more than just a food practice, but it is a true lifestyle modelthat has remained constant over time. Unesco recognition, therefore, becomes a useful tool for protecting the expression of this cultural tradition from the homologating risk of globalisation, making the communities themselves and the States Parties more aware of the value of this practice

• Themes:

  Agriculture, Cultural identity, Food

• Country:

  Italy

• Suggested by:

  chiara d'alessandro (2020-04-17)

• Public URL:

  https://link.springer.com/book/10.1007/978-3-319-08527-2

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Silva, A. (2016) Diaita Nostra - Patrimoines alimentaire, identité et gouvernementalité en Méditerranée Unesco Chair of Intangible Cultural Heritage - University of Evora.

• Bibliographic data:

  Author	Silva, António
  Title	Diaita Nostra - Patrimoines alimentaire, identité et gouvernementalité en Méditerranée
  Publisher	Unesco Chair of Intangible Cultural Heritage - University of Evora
  Year	2016
  Language	French

• Abstract:

  This essay, at the crossroads of historical sciences and social sciences, aims to explain how the epistemic community which had prompted the UNESCO’s recognition of the Mediterranean Diet in 2010 succeeded in turning this nutritional model into an instrument of governmentality in very diverse areas of governance. The author argues that the Mediterranean transnational community, supposedly unified by a common identity based on a shared food tradition, is at the moment primarily a political project legitimizing the existence of the heterogeneous, cosmopolitan collective that has given emphasis to the preservation of the Mediterranean Diet after its inscription on the Representative List of the Intangible Cultural Heritage of Humanity. Indeed, the UNESCO does a lot more than elevating the Mediterranean identity. By inscribing the Mediterranean Diet on the list, this international body objectified the invention of the idea of ‘the’ Mediterranean community as a homogeneous whole. The purpose of this reflection is to shift away from the methodological nationalism on which the unifying paradigm of this epistemic community is based by adopting a more ‘emic’ approach. This ‘emic’ path will allow for a new understanding of the current governmental usage of the Mediterranean food heritage, since it places more value on the point of view of the members of the Mediterranean communities than on the account of the epistemic community that has busied itself with the safeguarding of their identity and their food culture. The perspective of the historian will also be considered. The goal of this change of paradigm is to promote dialogue and mutual understanding between Mediterranean communities and, at the same time, to reconcile the praxis in the UNESCO’s fields of intervention with the current heritage doctrine and the constitutional mission of the organization.

• Themes:

  Community participation, Food, Migration, SDG 16: Peace, Justice and Strong Institutions

• Country:

  Portugal

• Related to one or more inscribed elements:

  Mediterranean diet

• Suggested by:

  António Silva (2019-11-16)

• Public URL:

  https://www.academia.edu/30007288/DIAITA_NOSTRA_-_food_heritage_identity_and_governmentality_in_the_Mediterranean

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Silva, A. (2016) Le régime UNESCO CreateSpace.

• Bibliographic data:

  Author	Silva, António
  Title	Le régime UNESCO
  Publisher	CreateSpace
  Year	2016
  Language	French

• Abstract:

  We all love Mediterranean cuisine. We can even say that we all adore our common Mediterranean legacy. However, we are so far to feel the same passion for the fellow human beings, that perpetuate the shared heritage beyond the internal sea. Our reaction to the present refugees' crisis reveals that we are still afraid of the non-European inhabitants of the Mediterranean. We are now building walls and check points to stop war victims out of our frontiers. Inside our countries, the racism against them is growing too. These two facts prove that the exposure to the culture of the Other through World heritage doesn't make us more tolerant to the alterity. Sixty years after the rise of the travels abroad, the expectation that tourism will teach us to embrace human diversity seems to be a total disillusion. At the end, eating kebabs, falafel and visiting Palmyra or Aleppo only turned us into consumers of cosmopolitan experiences and nothing more. This book is written for the readers who wonder about the humanitarian purpose of the World heritage. It addresses the Mediterranean diet's translation into a transnational identity marker, currently underway following the inclusion on the list of the intangible cultural heritage of the Humanity in 2010, in this perspective. The author exposes the reasons behind the present consensus about the heritagization of this nutritional model, which being first an object of scientific discourse like any else, is today converted into an intangible expression of Mediterraneaness. Rather than tell the history of the metamorphose, he adopts here a genealogical approach, which brings him to reconnect this newcomer of the heritage's arena with other series of events, normative acts and ideas, sometimes remote in space and time, that configure the present social existence of the Mediterranean diet. The author tries to demonstrate throughout this less conventional approach that what distinguishes the 'UNESCO regime' of the food pyramid made famous in the 1990s is primarily the fact that its conversion into a cultural element is the direct consequence of the political will to inscribe this scientific invention on the list. He will also reveal the profound changes regarding the UNESCO's heritage doctrine during the last decades, including the rise of the discursive use of notions as cultural diversity, identity and community, to understand the reason of the proposal's success. He will then finally be able to explain the present popularity of the 'UNESCO regime' as a governmentality instrument in areas other than public health, such as the Euro-Mediterranean co-operation, ecology or cultural tourism. The critical analysis of this case study will reveal the lack of the reflection about the effectiveness of the current World heritage policies that UNESCO needs urgently to promote in response to the new challenges of the post-national era we live now.

• Themes:

  2003 Convention genesis, Food, Heritage institutions, Lists of the 2003 Convention, SDG 2: Zero Hunger

• Country:

  Portugal

• Related to one or more inscribed elements:

  Mediterranean diet

• Suggested by:

  António Silva (2019-11-16)

• Public URL:

  https://uma-pt.academia.edu/Ant%C3%B3nioJos%C3%A9MarquesdaSilva

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Silva, A. (2018) From the Mediterranean Diet to the Diaita: The Epistemic Making of a Food Label. IN International Journal of Cultural Property, , Volume 25. 573–595.

• Bibliographic data:

  Author	Silva, António
  Title	From the Mediterranean Diet to the Diaita: The Epistemic Making of a Food Label
  Journal	International Journal of Cultural Property
  Year	2018
  Volume	, Volume 25
  Number	, Issue 4
  Pages	573-595.
  month	November
  Language	English

• Abstract:

  The Mediterranean Diet was one of the first food-related nominations on the international cultural heritage list. By introducing the concepts of “epistemic community” and “governmentality” to analyze this heritagization process, I will evaluate the participation and consent of “the Mediterranean people” and their belief in a common identity based in a holistic conception of this food tradition—the so-called diaita. My goal is to demonstrate that the inscription’s proposal was motivated first by a long-term strategy aimed at promoting an “umbrella brand” of agro-food products extended to the whole Mediterranean space. Then, I will emphasize the attempt to design a model of property rights protection that is adequate for this food label, which was later presented within the realm of the United Nations Educational, Scientific, and Cultural Organization as a measure for safeguarding the diaita as an item of intangible cultural heritage. Finally, I will argue that this claim totally omits the rights of the numerous expatriates living outside this region.

• Themes:

  Food, Legislation, Migration

• Country:

  Portugal

• Related to one or more inscribed elements:

  Mediterranean diet

• Suggested by:

  António Silva (2019-11-16)

• Public URL:

  https://www.academia.edu/39055026/From_the_Mediterranean_Diet_to_the_Diaita_The_Epistemic_Making_of_a_Food_Label

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Silva, K. & Chapagain, N. K. (2013) Asian heritage management: Contexts, concerns, and prospects Routledge.

• Bibliographic data:

  Author	Silva, Kapila AND Chapagain, Neel Kamal
  Title	Asian heritage management: Contexts, concerns, and prospects
  Publisher	Routledge
  Year	2013
  Language	English

• Abstract:

  The prevalent global heritage discourse has been primarily Euro-centric in its origin, premise, and praxis. Diverse cultural, historical, and geographical contexts, such as that of Asia, call for more context-specific approaches to heritage management. This book explores this complexity of managing the cultural heritage in Asia. Case studies include sites of Angkor, Himeji Castle, Kathmandu Valley, Luang Prabang, Lumbini, and Malacca, and the book uses these to explore the religious worldviews, heritage policies, intangible heritage dimensions, traditional preservation practices, cultural tourism, and the notion of cultural landscape that are crucial in understanding the cultural heritage in Asia. It critiques the contemporary regulatory frameworks in operation and focuses on the issues of global impact on the local cultures in the region. The book goes on to emphasize the need for integrated heritage management approaches that encompass the plurality of heritage conservation concerns in Asian countries. Themes are discussed from the vantage point of heritage scholars and practitioners in the South, Southeast, and East Asia. This book thus presents a distinctive Asian perspective which is a valuable source for students and practitioners of heritage within and beyond the Asian context.

• Themes:

  Cultural identity, Economic and social development, Ethics, Food, Gender issues, Heritage institutions, Human rights, Indigenous peoples, International tensions, Minority groups, Social conflicts, Knowledge and practices concerning nature and the universe, Oral traditions and expressions, Performing arts, Social practices, rituals and festive events, Traditional craftsmanship, SDG 3: Good Health and Well-being, SDG 8: Decent Work and Economic Growth, SDG 10: Reduced Inequalities, SDG 16: Peace, Justice and Strong Institutions, SDG 17: Partnerships for the Goals, 1972 Convention

• Country:

  Cambodia, Japan, Malaysia, Nepal

• Suggested by:

  Jeremy Wells (2019-11-13)

• Public URL:

  https://www.routledge.com/Asian-Heritage-Management-Contexts-Concerns-and-Prospects/Silva-Chapagain/p/book/9780415520546

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  şTiucă, N. A. (2009) L'alimentation traditionnelle roumaine. Critères d’inclusion dans le registre du patrimoine culturel immatériel. IN Bukovinian Academic Journal of History and Cultural Anthroplogy, .

• Bibliographic data:

  Author	şTiucă, Narcisa Alexandra
  Language	French
  Title	L'alimentation traditionnelle roumaine. Critères d’inclusion dans le registre du patrimoine culturel immatériel
  Year	2009
  Journal	Bukovinian Academic Journal of History and Cultural Anthroplogy

• Themes:

  Food

• Country:

  Romania

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Suremain, C. (. & Katz, E. (2008) Introduction: modèles alimentaires et recompositions sociales en Amérique Latine. IN Anthropology of food, .

• Bibliographic data:

  Author	Suremain, Charles-édouard (De) AND Katz, Esther
  Journal	Anthropology of food
  Language	French
  Number	S4
  Title	Introduction: modèles alimentaires et recompositions sociales en Amérique Latine
  Year	2008

• Abstract:

  « L’Autre, comme l’écrit Françoise Héritier-Augé, c’est d’abord celui qui ne mange pas comme soi » (1985 : 61). L’alimentation serait, autrement dit, le socle à partir duquel se développent les identités individuelles et collectives. Comme tout fait social, l’alimentation d’un groupe, d’une catégorie sociale ou d’une société particulière forme système et constitue un ensemble de représentations, savoirs et pratiques qui s’affirme dans ses différences par rapport à d’autres systèmes alimentaires. C’est d’ailleurs cet aspect qui est largement repris dans la littérature anthropologique : l’alimentation incarne et cristallise les différences culturelles et identitaires ; elle s’impose à ce titre comme l’un des fondements de l’existence historique des sociétés, des régions, des familles1… Pourtant, alors même que les controverses sur les phénomènes concomitants de destructions et de crispations identitaires se font de plus en plus vigoureuses, la question de la transformation des modèles alimentaires et des recompositions sociales n’est que rarement étudiée dans une perspective anthropologique.

• Themes:

  Cultural identity, Food

• Public URL:

  https://journals.openedition.org/aof/4033

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Tornatore, J. (2012) Retour d’anthropologie : « le repas gastronomique des Français ». Eléments d’ethnographie d’une distinction patrimoniale. IN ethnographiques.org, .

• Bibliographic data:

  Author	Tornatore, Jean-louis
  Journal	ethnographiques.org
  Language	French,English
  Number	24
  Title	Retour d’anthropologie : « le repas gastronomique des Français ». Eléments d’ethnographie d’une distinction patrimoniale
  Year	2012

• Abstract:

  L’inscription du « repas gastronomique des Français » sur la liste représentative du patrimoine culturel immatériel de l’Unesco, en novembre 2010, a été un événement qui a suscité de nombreux commentaires. Dans la presse française, bien sûr, qui a poussé un « cocorico » triomphal, voyant dans cette distinction le signe de reconnaissance de l’excellence française. Mais aussi des commentaires et des débats au sein des instances de l’Unesco en charge du suivi de la convention pour la sauvegarde du patrimoine culturel immatériel. La restitution du processus d’une candidature affichée comme émanant de la volonté présidentielle montre une redéfinition de l’objet pour qu’il s’accorde avec l’esprit de la convention : c’est un repas festif et ritualisé qui a été inscrit et non la gastronomie française, comme cela était envisagé au départ. Pourtant, au final, c’est bien cette dernière qui apparaît avoir été reconnue, de même que l’inscription est bien assimilée à un label d’excellence. Qu’est-ce à dire ? Si la catégorie du patrimoine culturel immatériel a contribué à mettre en crise la notion européo-centrée de patrimoine, le cas montre que celle-ci n’a pas dit son dernier mot. En fait la situation est paradoxale : c’est au bénéfice d’une sorte de « retour d’anthropologie » – au sens de retour de manivelle – que la communauté des Français se voit distinguée et identifiée à ses pratiques alimentaires. Mais en identifiant un tel patrimoine à une communauté nationale, l’inscription fait de la France une patrie du patrimoine. La convention de 2003 contribuerait-elle à la renationalisation du patrimoine ?

• Themes:

  Food

• Country:

  France

• Related to one or more inscribed elements:

  Gastronomic meal of the French

• Public URL:

  http://webdoc.sub.gwdg.de/univerlag/2012/GSCP6_Bendix.pdf (2013-07-26)

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Westra, L. (2017) On Hunger Brown Walker Press.

• Bibliographic data:

  Author	Westra, Laura
  Title	On Hunger
  Publisher	Brown Walker Press
  Year	2017
  Language	English

• Abstract:

  On Hunger focuses on the interface between food and public health and on the flawed regulations intended to protect us. Food not only represents nourishment for the body; it also possesses other valuable aspects that are protected by international legal instruments. Westra argues for the importance of effecting radical changes: to protect and improve the present system of food production and distribution. Starting from several reports produced by the FAO and the WHO, Westra argues for the need of a complete and radical re-evaluatio of current practices and systems in order to meet the obligation of the international community to prevent hunger. There is a particular emphasis on the problems facing the poor in the third world, but also the different but equally grave problems of those in developed countries, where the emphasis remans on corporate profit rather than on the protection of individuals, as present dangers affect all, starting from the children of all ages. Most of the existing literature on hunger and food does not address the harm that current practices inflict on people globally. Laura Westra’s On Hunger focuses on the interface between food and public health and on the flawed regulations intended to protect us. Food not only represents nourishment for the body; it also possesses other valuable aspects that are protected by international legal instruments. Westra argues for the importance of effecting radical changes: to protect and improve the present system of food production and distribution. This timely book explores every aspect of this challenge, from the impact of climate change, the role of the media and obligations to future generations. Westra also considers the legality of financial contributions on the part of agribusiness to political figures and campaigns, as well as their intrusion in the drafting of bills and regulatory regimes. Finally, the book highlights more positive developments,including the expansion of the remit of the International Criminal Court to include environmental crimes. On Hunger offers an original take on this increasingly important issue and will provide fascinating reading for scholars and students in law, philosophy and human rights.

• Themes:

  Agriculture, Environment, Food, Other international framework, Health, Indigenous peoples, Sustainable development, SDG 2: Zero Hunger, SDG 3: Good Health and Well-being

• Suggested by:

  Simone Toji (2019-10-15)

• Public URL:

  https://books.google.com.br/books?id=Xlg0DwAAQBAJ&pg=PR7&hl=pt-BR&source=gbs_selected_pages&cad=2#v=onepage&q&f=false

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Zingari Lapiccirella, V. 2005. Goûts, odeurs, parfums en mémoire : un patrimoine immatériel ? Paper read at Alimentation Traditionnelle en Montagne, Actes du Colloque 2004, édition BREL, Projet INTERREG III A, «  Paysages à croquer  »at Saint Christophe.

• Bibliographic data:

  Postal address	Saint Christophe
  Author	Zingari Lapiccirella, Valentina
  Book title	Alimentation Traditionnelle en Montagne, Actes du Colloque 2004, édition BREL, Projet INTERREG III A, «  Paysages à croquer  »
  Language	French
  Pages	193--203
  Publisher	Arti Grafiche E.Duc
  Title	Goûts, odeurs, parfums en mémoire : un patrimoine immatériel ?
  Year	2005

• Themes:

  Food

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

• Bibliographic citation:

  Zingari, V. L. 2019. Alpine Communities and Their Food Heritage as Intangible Cultural Heritage Transnational Participatory Fieldwork.

• Bibliographic data:

  Author	Zingari, Valentina Lapiccirella
  Title	Alpine Communities and Their Food Heritage as Intangible Cultural Heritage Transnational Participatory Fieldwork
  Book title	Traditional Food Sharing Experiences from the Field. Living Heritage Series
  Year	2019
  Editor(s)	Eivind Falk and Seong-Yong Park
  Pages	35-55
  Publisher	ICHCAP, 95 Seohak-Ro, Wansan-Gu, Jeonju, Jeollabuk-do 55101 Republic of Korea
  Language	English

• Themes:

  2003 Convention governance, Community participation, Food, SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, references illustrating linkages between SDGs and ICH, Agriculture, Inventorying, Sustainable development, Transnational heritage, Knowledge and practices concerning nature and the universe, SDG 12: Responsible Consumption and Production

• Country:

  France, Italy

• Suggested by:

  Meglena Zlatkova (2020-02-23)

• Public URL:

  https://www.academia.edu/41491144/Traditional_Food_in_HeritageAlive?auto=download

The designations employed and the presentation in the texts and documents referenced in this bibliography do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.